加工食品中虾蟹类过敏原ELISA检测前处理方法的研究
目的 建立了一种可应用于加工食品中虾蟹类过敏原检测的前处理方法。方法 针对提取液和提取步骤2个部分选取条件先后进行优化, 通过对相应样品提取后的蛋白溶出量等进行评估, 选取最适合本ELISA检测的条件。结果 采用含有0.5% SDS和0.5% DTT的磷酸盐缓冲液(pH 8.5), 按照食物样品与提取液的1:9 (m/V)进行混合, 在室温下均质30 min, 3020?g离心15 min, 取上清液进行检测效果最佳, 此方法与PBS(pH 7.4)溶液提取方法相比, 蛋白质溶出量增加了约5倍。结论 在已建立的检测虾蟹类过敏原夹心ELISA的基础上, 建立优化前处理方法进一步提高了加工食品中过敏原的提取率。
Objective To establish a pretreatment method for the detection of shrimp and crab allergens in processed foods. Methods The selected conditions for the two parts of the extraction solution and the extraction step were optimized successively. By evaluating the amount of protein dissolution after extraction of the corresponding samples, the most suitable conditions for this ELISA were selected. Results A phosphate buffer solution (pH 8.5) containing 0.5% SDS and 0.5% DTT was chosen to mix the food sample and the extract at a ratio of 1:9 (m/V). It was homogenized at room temperature for 30 min and centrifuged at 3020?g for 15 min. The result of the determination of the supernatant was the best. Compared with the PBS (pH 7.4) solution extraction method, the amount of protein extracted by this method was increased about 5 times. Conclusion Based on the established sandwich ELISA for the detection of allergens in shrimp and crab, the optimized pre-treatment method was established to further improve the extraction rate of allergens in processed food.
标题：加工食品中虾蟹类过敏原ELISA检测前处理方法的研究
英文标题：Study on the pre-treatment method for the detection of shrimp and crab allergens in processed foods by ELISA
作者：
高静贤 江苏省医疗器械检验所
于治文 中国海洋大学食品科学与工程学院
王雅晴 中国海洋大学食品科学与工程学院
李振兴 中国海洋大学食品科学与工程学院
中文关键词:前处理,虾,过敏原,酶联免疫,加工食品,
英文关键词:pretreatment,shrimp,allergen,ELISA,processed food,
发表日期：2020-04-20
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